3部分烘焙冷冻面团的基础.docVIP

THE BASICS OF PART BAKE FORZEN DOUGH 部分烘焙冷冻面团的基础 ROY CHUNG BAKERY CONSULTANT US WHEAT ASSOLCIATES SINGAPORE HISTORY历史 ·The part bake process is not a new process部分烘焙工艺不是一个新的工艺 ·It has been used in the united states since the 1950’s从50年代已经开始在美国使用 ·In the united states, it is known as “brown and serve”在美国，大家都知道“brown and serve” ·Part bake of French type products only became popular in 1990’s法式产品使用用部分 烘烤仅在90年代开始流行 DEFINITION OF PART BAKE部分烘烤的定义 ·In the part bake process, the dough is partially baked在部分烘烤工艺中，面团只是部 分烘烤 ·The starches are just gelatinized淀粉只是糊化 ·The protein has also coagulated蛋白已经凝结 ·The product has solidified and the form is almost final产品已固化交已最终成型 ·The only exception is color只是除了颜色 三、PART BAKE VS FROZEN DOUGH AND TRADITIONAL BAKING部分烘烤产品与冷冻面团及传统烘焙相比 ·Part baked process falls between traditional baking and frozen dough部分烘焙工艺界 于传统烘焙及冷冻面团烘焙工艺之间 ·It has the same first steps of traditional baking第一步与传统烘焙相同 ·It also has the same storage and/or freezing of frozen dough与冷冻面团有相同的贮存 及冷冻方式 ·The only step which applies to this technique is the part baking运用这种技术的唯一一 步只是进行部分烘焙 ·It has two baking process, two cooling process and storage at the part baked stage在部 分烘烤阶段有两个烘焙程序，两个冷冻程序及贮存 三、PART BAKE VS FROZEN SOUGH AND TRADITIONAL BAKING 部分烘烤产品与冷冻面团及传统烘焙相比（见附件） WEIGHT LOSS AS % OF TOTAL INGREDIENTS USED 相对于总的各成分使用量的重量损耗百分比 FRESH PART BAKED 鲜部分烘烤 FROZEN PART BAKED冷冻部分烘烤 TRADITIONAL BAKING传统烘烤 Start of mixing till end of proofing开始搅拌至到发酵完成 1.5% 1.5% 1.5% Part taking +60 min. cooling部分烘烤加冷却60分钟 10-12% 10-12% / Storage 24 hours under protective cover保护膜下贮存24小时 5% / / Freezing +50 days storage 冷冻贮存50天 / 0 / Baking +60 min. cooling烘烤及冷却60分钟(For frozen part bake-no defrost and baking with steam)（对部分冷冻产品-不解冻及用水蒸气烘烤） 10-11% 6-8% 19-20% Total loss总损耗 26.5-29.5% 17.5-21.5% 20.5-22.5% Difference in weight loss重量损耗差异 (Compared to traditional与传统相比) -7% Comparable Standard 四、FORMULATION配方 ·Traditional formulation can be used and it may include any pre-fermented dough li